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2022-03-02
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Had a lovely experience at the 2-Michelin Starred Octavium🌟🌟 We went for their 5-course dinner menu option priced at $1680 hkd per person + 10% service charge. Pic 1️⃣: 𝐀𝐦𝐮𝐬𝐞-𝐛𝐨𝐮𝐜𝐡𝐞 — Both dishes were beautifully presented and bursting with flavour. Perfect way to start off the meal and prepare your palate for the rich flavours to follow.Pic 2️⃣: 𝐆𝐨𝐨𝐬𝐞 𝐅𝐨𝐢𝐞 𝐆𝐫𝐚𝐬 / black truffle / celery / pears— Perfectly balanced dish with flavours that came together so well. The goose foie gras was smooth with a r
Pic 1️⃣: 𝐀𝐦𝐮𝐬𝐞-𝐛𝐨𝐮𝐜𝐡𝐞
— Both dishes were beautifully presented and bursting with flavour. Perfect way to start off the meal and prepare your palate for the rich flavours to follow.
Pic 2️⃣: 𝐆𝐨𝐨𝐬𝐞 𝐅𝐨𝐢𝐞 𝐆𝐫𝐚𝐬 / black truffle / celery / pears
— Perfectly balanced dish with flavours that came together so well. The goose foie gras was smooth with a rich flavour that was complemented well with a slight hint of black truffle. The sweetness from the pears really brought the dish together and helped balance out the creaminess and intense flavour of the foie gras. Not to mention, it added a contrast of textures to the dish as well.
Pic 3️⃣: 𝐓𝐮𝐧𝐚 / caviar / savoy cabbage / cauliflower
— A very interesting dish with fresh ingredients and flavours. Tuna was well seasoned and flavours were elevated with the addition of caviar. The savoy cabbage and cauliflower added a slight crunch to the dish and complemented the tuna
well.
Pic 4️⃣: 𝐀𝐠𝐞𝐝 𝐏𝐢𝐠𝐞𝐨𝐧 / pumpkin / flower / distel oil
— So beautifully plated I almost didn’t want to eat it! The cook on the pigeon was perfectly executed, flavours were rich but not overpowering. Never thought how well pumpkin and pigeon would go together but their flavours really compliment each other well and helps lightens up the dish.
Pic 5️⃣: 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐀𝐛𝐚𝐥𝐨𝐧𝐞 / veal tendons / chicken jus / wild fennel
— This was amazing. Presentation wise it may not be as nicely plated as the others but the flavours were definitely on point. The abalone was cooked to perfection, and soaked up all the flavours from the chicken jus. The wild fennel added a nice aroma to and crunchy texture to the dish. This might be one of my favourite abalone dishes recently!
Pic 6️⃣&7️⃣: 𝐋𝐢𝐧𝐠𝐮𝐢𝐧𝐞 / spanish red prawn / tomato
— Those familiar with Octavium will know about their famous red prawn linguine that is worth every penny! The red prawn is cooked to perfection, leaving the meat to be tender and juicy. They also recommend squeezing in the juice from the head of the prawn into the linguine for extra flavour!
Pic 8️⃣: 𝐓𝐨𝐫𝐭𝐞𝐥𝐥𝐨𝐧𝐢 / garlic / fish broth / uni
— Loved this dish! Everything from the presentation to taste was simply amazing. The tortelloni were generously filled and had a great cook on them that absorbed all the flavours of the fish broth really well. Ioved the addition of uni on top for an elevated touch and burst of flavour that went perfectly with the other elements of the dish.
Pic 9️⃣: 𝐑𝐢𝐬𝐨𝐭𝐭𝐨 / truffle / guineafowl / mandarin
— Look at that truffle! 🤤 This was such an interesting dish with unique flavours that I’ve personally never thought would go together so well. This risotto had an undeniable freshness to it and the addition of mandarin definitely helped cut through the rich flavours of the guineafowl and creamy texture of a risotto. The shaved mushrooms and truffles on top added an intense aroma to the dish without being overpowering.
Pic 🔟: 𝐁𝐥𝐮𝐞 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 / donabe rice / zucchini sauce
— Such a beautifully presented dish! In comparison to the other dishes, this definitely had more subtle flavours allowing the lobster to really shine through on its own. That being said, the lobster was cooked perfectly and paired alongside a light zucchini sauce that was fresh and easy on the palate.
Pic 11: 𝐌𝐢𝐲𝐚𝐳𝐚𝐤𝐢 𝐁𝐞𝐞𝐟 / hasselback carrot / mandarin / pepper
— Between the blue lobster and miyazaki beef, this might just be my favourite! The beef itself was so tender with the perfect amount of marbling that made it cut through like butter. Loved the sweetness from the hasselback carrot that helped balance out the savoury flavours from the beef. Nothing bad to say about this dish because it was pretty much perfect.
Pic 12: Desserts: 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐒𝐨𝐮𝐟𝐟𝐥𝐞 / stracciatella ice cream & 𝐏𝐞𝐭𝐢𝐭 𝐅𝐨𝐮𝐫𝐬
— This soufflé was simply perfect. I don’t think I’ve ever had a soufflé this good ever. The soufflé was so light and airy, with a rich vanilla taste and a perfect amount of sweetness to it. The salted caramel sauce on top was a perfect pairing to the soufflé as the slight saltiness balanced out the sweetness very well and elevated the dessert as a whole. The stracciatella ice cream served on the side was equally as delicious and complimented the warm soufflé perfectly.
— Simple yet tasty petit fours to end the meal. A favourite of mine were the sesame tuiles that had an intense roasted sesame flavour that definitely left a lingering aroma on the palate.
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